Twentieth Annual
Masters of Food & Wine
Another Four Days of Extreme Food
& Wine Elegance

By Sophie Gayot

February 2006 marked the twentieth anniversary of the Masters of Food & Wine held at Highlands Inn, Park Hyatt Carmel. Since 1986, the landmark hotel has been the stage for one of the most prestigious gastronomical events on the Northern American continent. In the beautiful surroundings of the rocky Pacific coastline, food and wine lovers gather for four days of tasteful memories.

Gourmets came from all over the world to attend the cooking demonstrations, the gala luncheons, dinners and the vertical wine tastings. Only top of the line products were used, like foie gras, caviar, truffles, lobster, scallops and lamb, to prepare the dishes by some thirty chefs. Over fifty wineries presented their wines.

One of the dilemmas was that you had to choose between the cooking demonstrations, conducted by top chefs like Daniel Boulud, Alain Passard, Gordon Ramsay, Roy Yamaguchi and Cat Cora, or the wine tastings held by Beaulieu Vineyard, Château Pichon Baron Longueville, Bollinger Champagne and others. In both events, the guests were happy to ask the chefs and winemakers all they ever wanted to know about their secrets.

	The feast started on a Thursday with a classy buffet reception, a large gathering of all the chefs and winery representatives, who let you sample some of their culinary preparations and vintages. During the elegant lunches and dinners, chefs expressed themselves with one dish. Diners could sample courses from six different chefs during one dining experience. Of course, every dish was paired with a different wine.
Elegant receptions		Rarities dinner

The highlight of the event was the Rarities Dinner. Served in a private house with a spectacular oceanfront setting, and open to only twenty guests, the Rarities Dinner is a rare vintages dégustation served along with an eight-course meal. This year, during this very special evening, bottles such as Krug Brut 1990, Cuvée Dom Pérignon Oenothèque 1976, Le Montrachet Louis Latour 1985, La Romanée 1959, 1900 and 1945 Château Lafite-Rothschild, 1900 and 1945 Mouton-Rothschild, 1900 and 1945 Château Margaux and Château d’Yquem 1900 were uncorked. The dinner was prepared by Daniel Boulud and David Kinch. It was truly an evening to remember for advanced connoisseurs (at $5,000 per capita...).

Rare vintages (See list above)

Here are the names of some attendants of the twentieth Masters of Food & Wine, held in 2006:

Chefs:
Daniel Boulud, New York; William Bradley, Scottsdale; Christophe David, Chicago; Lee Hefter, Beverly Hills; Emily Luchetti, San Francisco; Michael Mina, San Francisco; Marcus Samuelsson, New York; Jasper White, Cambridge; Roy Yamaguchi, Hawaii.

Action in the kitchen

Wineries:
Beaulieu Vineyards, Napa Valley, CA; Bollinger, Ay, France; Chalone Vineyard, Monterey, CA; Chappellet Vineyards, St. Helena, CA; Galante Vineyards, Carmel Valley, CA; Inniskillin Wines, Niagra-on-the-Lake, Canada; Joseph Phelps Vineyards, St. Helena, CA; Justin Vineyards, Paso Robles, CA; Pommery, Reims, France; Veuve Clicquot, Reims, France.

Sophie Gayot was happy to attend the event. Here with (from left to right): Alain Passard, Daniel Boulud, Ming Tsai, Cal Stamenov, Gordon Ramsay, David Kinch.

Here are some of the 2007 participants:
Grant Achatz, Alinea, Chicago, (Gayot Top 40 2006); Gary Danko, San Francisco (Gayot Top 40 2006); Daniel Humm, Eleven Madison Park, New York (Gayot Top 40 2006); Douglas Keane, Cyrus, Healdsburg (Gayot Top 40 2006); David Kinch, Manresa, Los Gatos (Gayot Top 40 2006); Michael Mina, San Francisco (Gayot Top 40 2006); Michel Richard, Citronelle, Washington, DC (Gayot Top 40 2006); Rick Tramonto, Tru, Chicago (Gayot Top 40 2006)

What better way to conclude than to say that every year the hotel and the event is completely sold out? To guarantee your attendance, make sure to reserve ahead of time. For more information, go to www.mfandw.com, and of course, bon appétit!

Highlands Inn, Park Hyatt Carmel
120 Highlands Dr.
Carmel, CA, 93923
831-620-1234

Photos: Patrick Tregenza, Gayot.com